418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms


Tasty Recipes for Black-eyed Peas 


Note from Pamela (Rose Creek Farms)

California Black-eyed peas: 

They are a green pod when young and a brown pod when dried on the vine. Both are edible. You will want to shell all the dried brown pods you see. The pods that are still green you will want to use those as snap peas and cook them as you would a green bean.

Purple-Hull Peas: 

These are a southern heirloom favorite and are quite a bit more expensive to grow. We like to include as many as we can afford to into the CSA. They are a green and purple pod when young and a dark purple pod when dried on the vine. Both are edible. You will want to shell all the dried dark purple pods you see. The pods that are still green and purple you will want to use those as snap peas and cook them as you would a green bean. 

They both take time to shell and some of the members love it and some donít like taking the time to shell them. They do take some time and you donít get a lot when your finished. They also take an incredible amount of time for us to pick by hand, but we feel it is worth the effort. 

We still love them and I personally just shell what I can and put them in the freezer. They are a wonderful addition to soups in the winter.  

We also grow the peas for a cover crop in the summer. These will help amend our soils by adding organic matter and nitrogen back into the soil (if inoculated).  


Store dried peas in tightly sealed containers to maintain freshness. Donít mix new peas with older ones because they wonít all cook evenly. Cooked, refrigerated peas will keep fresh for up to three to four days.


Shell black-eyed peas from the pods that are slightly dried or completely dried. The pods that are still green and viable will cook just as you would a green bean. Both can freeze well. You will want to soak your peas overnight before cooking them. 

Nutritional Value of Cowpea (black-eyed peas)

Cowpea is rich in potassium with good amount of calcium, magnesium and phosphorus. It also has small amount of iron, sodium, zinc, copper, manganese and selenium.

Vitamin Content of Cowpea: Cowpea is rich in vitamin A and C. It has good amount of thiamin, riboflavin, niacin, vitamin B6 and pantothenic acid. It also has small amount of folate.

Calorie Content of Cowpea: 100g of Cinnamon has 44 calories. Calories from fat are 3.

Health Benefits of Cowpea: Cowpea tones the spleen, stomach and pancreas; it helps induce urination and relieves damp conditions like leucorrhea.


Black-Eyed Peas Healthy Side Dish Recipe

Black-eyed Pea Recipe


16 ounces black-eyed peas (peas and snaps)
1/2 pound hog jowl, lean salt pork, or thick lean bacon, diced
1 cup chopped onion
1 carrot, peeled and diced
4 cloves garlic, smashed and minced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon freshly ground black pepper
1 teaspoon dried leaf thyme
1/4 teaspoon dried leaf oregano
2 teaspoons salt, or to taste
dash Tabasco, optional


Shell mature peas and clean snap peas. Rinse peas and pick over for bad or discolored peas; transfer to a medium saucepan.
Cover with water and bring to a boil.
Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.

Add peas and enough water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano.
Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
Add more water as needed to keep them moist.
When the peas are tender stir in the salt and Tabasco, if using.
Serve with hot baked cornbread and a tossed salad.


Shell Pasta with Garlic Scape Pesto, Bacon, and Black Eyed Peas

Makes 4 servings. Adapted from Lannae's Food & Travel blog.


1 lb. dried shell pasta
3 oz. thick sliced bacon, diced
2 cups dried black eyed peas, soaked in cold water overnight
1 cup garlic scapes, finely chopped (3-4 scapes)
1/4 cup olive oil
red pepper flakes, to taste
salt & pepper
Parmesan cheese


Bring a pot of salted water to a simmer. Add soaked beans, cover, cook for 30-45 minutes or until tender. Drain and set aside.

Meanwhile, combine garlic scapes, olive oil, red pepper flakes, and

salt & pepper in a food processor. Pulse until the mixture forms a minced paste.

Cook pasta according to package directions until just barely al dente. Drain, reserving 1 cup pasta water.

In a large sauce pan, cook bacon pieces until crispy. Add drained beans and saute for 1-2 minutes or until coated. Add cooked pasta and pesto and stir well, adding pasta water as needed if the mixture is too dry. Season to taste with salt and pepper. Top with freshly shaved parmesan cheese and serve immediately.